Tuesday, April 7, 2015
3 small Heads Cauliflower, stems removed. All sprouts had tonight was small ones. I mean like barbie sized cauliflower and all flower
. Cheddar Cheese Flax Meal Salt, pepper, Italian seasoning, garlic
Cut the florets away from the stalk and save it aside for whatever else you may want to do with it. You'll not need it for this recipe, but don't waste. Wash the florets in the strainer and throw them in the food processor. Rice em. Chop them up in the processor until they resemble rice or chopped garlic, don't over process.
Once you've got your cauli riced, throw it in a big pot and cook it. Don't add water just let it cook in its own juices. This will also help get rid of some of the moisture later. Once its cooked grab a tea towel and place a handful in the middle of the towel. Wring the hell out of the cauliflower, you want to get rid of as much moisture as possible. This is also how you make hash browns. Once you've got your dry meal of cauli, mix in a couple tablespoons of flax meal, spices, and about a half cup of cheddar. The cheese and flax will act as binders. I know loads of people call for eggs but I would rather not use them. On a cookie sheet make a layer about 1/4 inch to a bit more thick. Cut into squares and place on another well olive oiled cookie sheet. Bake 450 degrees for ten minutes, then flip, bake another ten minutes. Once they're toasted and more pancake bread like. Make a Grilled cheese. Little butter in a pan, melt, throw a slice down and put grated cheese on the top, another cauli bread atop that. Enjoy Its late and I wrote this on my phone so sorry for my swype incorrect bits.
Sunday, February 22, 2015
You meet the nicest people when out and about. This is one of my favourite things to make, its high in protein and about 20 times more potassium than a ton of bananas. I grow my own sweet baby bells, they're slightly sweet an lack the acid of their larger kin. This is the Vegan Gluten Free version, feel free to mix it up if you have your own types of broths or butters. 1 cup dry quinoa 2 cups water 2 tablespoons veggie broth (better than bouillon) 2 tablespoons smart balance vegan butter tsp coarse sea salt 2 tsp coarse black pepper 2 lbs sweet baby bells 1 Roma tomato small dice 1 Zucchini small dice 1/4 eggplant small dice 1 tablespoon turmeric (brilliant for brain function and colour) Marinara sauce ( recipe for fresh or homemade can come later) Begin by cutting the tops off of the baby bells, remove seeds and cut around the stem. Set the meat around the stem aside. place two cups of water, quinoa, add the broth, pepper, salt, turmeric, zucchini, eggplant, tomato, bring it to a boil then cover and reduce heat to low. Place the peppers on a pan and roast them for about five minutes at 425. Remove from the oven and allow them to cool to touch. Spoon the now soft quinoa/ veggie mixture into the peppers place the marinara in a shallow pan or roaster stand the peppers up in the marinara and bake again for about 7 minutes. The short bake time allows the peppers and sauce to get warm but not dry out the quinoa on the top. Serve and enjoy. Great as a snack or a small meal. Cheers Thanks for the brilliant time shipmate.